A delightful side dish featuring tender baby carrots glazed with honey and butter, enhanced with a touch of thyme.
Melt half of the butter in a large skillet over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the water and baby carrots to the skillet, stirring to coat them evenly.
Arrange the carrots in a single layer for even cooking.
Cover the skillet and let the carrots steam until they are tender, about 10 minutes.
Check occasionally to ensure the water hasn't completely evaporated.
Uncover the skillet and cook the carrots, stirring frequently, until the water evaporates and they start to caramelize, about 5 minutes.
Stir gently to avoid breaking the carrots.
Add the remaining butter, honey, and thyme to the skillet, stirring to coat the carrots evenly.
Adjust the seasoning to taste, adding a pinch of salt if desired.
Transfer the glazed carrots to a serving dish and serve warm.
Garnish with a sprig of thyme for a decorative touch.
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